With its hearty blend of veggies and meats, this Italian-inspired Rosa Marina Soup Recipe will fulfill your hunger and warm you up.
Why This Recipe Is Great?
Excellent taste – The shrimp, tomatoes, onions, garlic, and spices in Rosa Marina Soup make it full. The flavors in this soup are great.
Simple to create – Rosa Marina Soup can be made quickly and effortlessly without complicated ingredients or methods. Hearty soup can be made using simple instructions.
Wholesome – Rosa Marina Soup may easily meet your protein and veggie needs. This soup is healthy because it include shrimp and vegetables.
Rosa Marina Soup Ingredients
- Olive Oil – Essential to veggie sauté sauce. Use extra virgin olive oil for its flavor and health benefits.
- Onion – It makes the soup sweet and delicious. Carefully sauté it with garlic until softened and just browned for the best flavor.
- Garlic – Add garlic’s strong taste to the soup. Fresh garlic should be coarsely minced before adding to stew.
- Carrots – Carrots are sweet and enhance the soup’s flavors. Cut them into uniform cubes for optimal flavor.
- Celery – It lends the soup a delicate flavor and texture. Dice them into little pieces about the same size as carrots.
- Potatoes – The potatoes make the soup rich and silky. Cut them into equal-sized pieces for uniform cooking.
- Tomatoes – The tomatoes give the soup a tart, refreshing flavor. Drain canned tomatoes before adding to sauce.
- Red wine enhances and complexifies soup. Select a strong red wine for solo enjoyment.
- Salt enhances soup flavor. Adjust salt if using low-sodium broth or stock.
- The soup tastes like cayenne pepper. Add freshly ground black pepper for optimum flavor.
- Thyme adds a lovely, woodsy taste to the soup. Before adding fresh thyme to stew, remove the leaves.
- The soup’s liquid is vegetable stock. Water makes a less-salted soup than stock.
- Bay Leaf – The bay leaf gives the soup a subtle flavor and scent. Remove the leaves before serving.
- The soup tastes fresh and tart thanks to lemon juice. Freshly squeezed lemon juice tastes best.
- Parsley – Parsley gives the soup taste. Fresh parsley should be coarsely chopped before adding to the meal.
- Parmesan cheese adds salt and nuttiness to the soup. Parmesan cheese should be freshly grated for optimal flavor.
Can I Make Rosa Marina Soup in A Slow Cooker?
Slow cooker rosa marina soup is possible. An excellent method to serve meals at work. To use, prepare and put ingredients in the slow cooker. Cook vegetables on low for 4-5 hours. After cooking, stir the soup until it’s creamy. Serve with crusty bread for maximum enjoyment.
Rosa Marina Soup Recipe – Instructions
- Warm olive oil in a large saucepan over medium heat.
- Sauté onion and garlic for 5 minutes until softened and starting to brown.
- Mix carrots, celery, potatoes, and tomatoes.
- Boil red wine for 5 minutes after adding.
- Add bay leaf, vegetable stock, thyme, salt, and black pepper, boil.
- Lower the heat and simmer for 20 minutes.
- Remove the bay leaf before adding lemon juice and parsley.
- Simmer another five minutes.
- After turning off the heat, stir in the Parmesan.
- Serve hot.
How To Store Rosa Marina Soup?
- In the fridge Keeping rosa marina soup fresh in an airtight container is easiest. Seal the cover and leave no space between it and the soup. The soup can be refrigerated for five days. Eat the soup within that timeframe for optimal flavor.
- In Freezer Freezing rosa marina soup is easiest when transferred to a freezer-safe container. Store soup in an airtight container. The soup can be frozen for three months. After that, use this soup ASAP.
- Quickly reheat rosa marina soup in a pot over low heat. Add water or broth to the pot to reheat the soup evenly. After the soup simmers, lower the heat and let it heat for a few minutes. Enjoy the steaming soup.
Per-serving Nutrition for Rosa Marina Soup
- Calories 189.3
- Total Fat: 2.1g
- Saturated Fat: 0.9g
- Cholesterol: 8mg
- Sodium: 941.3mg
- Total Carb 39.7g
- Fiber 2.7g
- Sugars 26.2g
- Protein 3.5g